Basic Deep-Fried Fish, In Pieces: Coatings II


Serves: 5
Total Calories: 234

Ingredients

COATING-d1:
1 cup flour
2 teaspoons baking powder
water to thin
COATING-d2:
1 cup flour
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon baking powder
COATING-d3:
1 egg
1/2 cup flour
COATING-d4:
1 egg white
1 tablespoon cornstarch
2 teaspoons sherry
1 teaspoon soy sauce
COATING-d5:
1 egg yolk
1 1/2 tablespoons cornstarch
1 1/2 teaspoons sherry
1/2 teaspoon salt

Directions:

d. Dip fish in any of the following batter mixtures:
1- Combine flour, baking powder, and water to thin.
2- Combine flour, water, salt and pepper, mixed to a paste then baking powder blended in.
3- Combine egg, lightly beaten and flour.
4- Combine egg white, cornstarch, sherry and soy sauce
5- Combine egg yolk, cornstarch, sherry and salt.

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutritional Facts:

Serves: 5
Total Calories: 234
Calories from Fat: 5

This Basic Deep-Fried Fish, In Pieces: Coatings II recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.


More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
*Fish
Basic Braised Soy Fish
Basic Deep-Fried Fish, In Pieces
Basic Deep-Fried Fish, In Pieces: Coatings I
Basic Deep-Fried Fish, In Pieces: Coatings II
Basic Deep-Fried Fish, Whole
Basic Deep-Fried Fish, Whole: Coatings
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Braised Bitter Melon Stuffed With Minced Fish
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Braised Fish Steaks And Vegetables
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Braised Fish Stuffed With Pork
Braised Fish With Deep-Fried Bean Curd
Braised Soy Fish With Mushrooms And Bamboo Shoots I
Braised Soy Fish With Mushrooms And Bamboo Shoots II
Braised Soy Fish With Oyster Sauce
Braised Soy Fish With Red Dates
Clear-Simmered Fish I
Clear-Simmered Fish II
Clear-Simmered Fish III
Deep-Fried Bean Curd Stuffed With Minced Fish
Deep-Fried Fillets With Egg Whites
Deep-Fried Fish Fillets With Vinegar Sauce
Deep-Fried Fish Rolls With Almonds
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Fishball Mixture B
Fishball Mixture C
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Pan-Fried Stuffed Fish Skin
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Steamed Fish Topping: Black Bean Sauce I
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Steamed Fish Topping: Lily Buds I
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Steamed Fishballs
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